That said, mine still isn't all that bad as artisan bacon goes - the slow cured, hand processed, real wood smoke stuff. When I get the chops right they aren't bad either and my turkey's are about as juicy as I've run into, but I'm always hunting ways to up my game
Hmmm... you're right... you don't retain information very well when you read...
He isn't talking about turkey bacon lol He has said in the past, he makes bacon and other meats. I'm 99% sure he is just talking about cooking a turkey and also pork chops...
Tatoosh... this guy makes the best BBQ brisket in Texas (possibly the world)... you should try it out:
YUCK! Famous Dave's is terrible! That is not real BBQ!
Franklin's is legend among BBQ folks. There is a quite a list of good barbecue places but only a few that have the standing that Franklin's does. At least for brisket, which he is pretty well considered the reigning king of.
Famous Dave's is a chain and chain restaurants are hard pressed to bring great "Q" to the table. They may have some folks that like food running the place, but they have bean counters making sure the chain stays out of the red ink. That means the slow, labor intensive, artisan approach to putting smoke on meat is unlikely to be encouraged or even tolerated. Which is why you look for small, single footprint spots for good eats when it comes to "Q".
I do not want to claim my stuff is really good, particularly my BBQ. My bacon is pretty decent but not world class. I know the difference and while I am working toward that level in the future, I'm not there. But it is better than most folks normally get to enjoy if they buy bacon at the supermarket. But my ribs, pulled pork, and so forth is middling to good. Not better than that. Yet.
I don't do turkey bacon. I won't say I never will make turkey bacon since I've learned to never say never, but if I do it will probably involve a large bore pistol pointed at my head or something along those lines. The turkey I refer to is a smoked whole turkey of medium small size that I rub, inject, and then smoke over fairly high heat until it is done. I am going to try a hot oil finish on them in the States to get that perfectly crisp skin to go with the rosemary enhanced meat dripping with juice.
My apology to any Vegans in the house.
Sounds cool, and thanks for making me hungry. Something you should get into is Italian Beef Sandwiches, those are awesome.
Blackhawk - You have a wonderful palette of appreciation for sandwiches. I too love the Italian Sandwich. Johnny's in Portland Oregon was as true to the Chicago ideal as one can get without setting foot in Cook County. Johnny was a related, at least in demeanor, to the Soup [censored] in the old Sienfeld TV show. He turns out a top quality product but does not suffer the indecisive customer well. Or even the odd food supplier, as I have it on good word he has been seen to chase an erring supplier out of his store while brandishing a chef's knife.
All that unnecessary background info aside, the sandwich was superb, the sauce very good (though partially from a powder) and the pepperoncini a perfect accompaniment for the sandwich. His fries were darn good too. I fear the Italian Beef sandwich is a Bridge Too Far for me. Though I would love to have that skill in my toolbox, to be sure.
Edited by user Friday, November 6, 2015 9:50:28 AM(UTC)
| Reason: repetitive and awkward construction of things said once too often
Edited by user Friday, November 6, 2015 12:44:37 PM(UTC)
| Reason: So many typos, oh dear god, so many typos.